one bunch asparagus, cut into bite sized pieces (2 heaping cups chopped asparagus)
two pie crusts
2cupsshredded extra sharp cheddar cheese
freshly ground black pepper to taste
Preheat oven to 425°F.
In a medium saucepan, heat olive oil over medium high heat. Cook sausage, breaking up as it browns. Cook until no longer pink. Add asparagus and continue to cook until asparagus has softened slightly and turned a slightly darker green. Cool slightly.
Fit pie crusts loosely into two 9-inch pie pans, fluting edges — they don’t have to be perfect.
Spread half of sausage/asparagus mixture over the bottom of one crust, and the other half in the other crust..
In a separate bowl, combine beaten eggs, milk, cheese, salt, pepper. Pour evenly over sausage and asparagus in each pie crust.
Bake at 425°F for 15 minutes. Without opening oven, turn the oven down to 350°F and bake for 20-25 minutes or until golden brown and set in the middle. Let stand 10 minutes before serving warm, room temperature or cold.
The skillet I used to brown the sausage was not nonstick. If you have a nonstick skillet, you can probably get away with omitting the oil from this recipe.
Quiche can be frozen prior to baking or after baking; baking first may make the quiche a little easier to maneuver in the freezer. ... To freeze quiche after baking: Proceed as above. Do not thaw before reheating. Remove wrap and bake in a preheated 350°F oven for about 25 minutes, or until heated through. (source: Golden Valley)